Description
A delicious blend of sweet and savory flavors in roasted butternut squash.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper.
- Toss until the squash is well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
- Remove from the oven and stir in pecans and cranberries.
- Serve warm.
Notes
- Adjust the sweetness by adding more or less maple syrup.
- Substitute pecans with walnuts if preferred.
- This dish pairs well with grilled meats or as a side for Thanksgiving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sweet & Savory Roasted Butternut Squash